The race to preserve ALL the vegetables from the garden has begun!
Why are there SO MANY?!?
My Mom begged me to plant zucchini in the garden this year and I reluctantly gave it a try. I have been downright mean to these plants and they seem to like it. Now, I am plagued by Zucchini! My biggest goal this year its to freeze and preserve anything that we can’t quickly use for the garden this year. I found a recipe and put my own touches to it. I think that freezing in ingredient blocks is going to be the way to go for me.
Mock Apples:
2 large zucchini (or triple this 🌞)
2 tablespoons lemon juice
1 pinch salt
1 ¼ cups packed brown sugar
1 ½ teaspoons ground cinnamon
1 ½ teaspoons cream of tartar
1 pinch ground nutmeg
3 tablespoons all-purpose flour
What you will need:
Baking pan
Pan to saute the zucchini mix
Stuff to stir with
Preparing Just ingredients for freezer use:
Peel the zucchini. Cut into quarters lengthwise, then remove seeds and cut crosswise (as you would cut apples for apple pie). Toss together 4 cups chopped zucchini, lemon juice and salt. Place mixture into a frying pan and cook until tender-crisp.
In a separate bowl, mix together the brown sugar, cinnamon, cream of tartar, nutmeg and flour. Add the cooked zucchini to the sugar mixture and mix well.
My plans:
I am going to let this mixture marinate in the freezer for a few hours. Then I plan on using some off brand souper cubes to freeze these into 2 cup portions. I will have this ready for those last min get together that tend to happen in December.
When ready to use:
Take it out of the freezer and dethaw
Place filling into a 9 inch pie crust, dot with butter, and place top crust on. Bake in the oven at 400 degrees F (205 degrees C) for 40 minutes or until golden brown.
A 3rd option:
Make a crumble and spread it over the premade mock apples. Bake as usual.